Paniyaram - Heat ghee in a pan and saute the semolina for a few seconds or till you get a nice aroma. Keep aside to cool.
Mix with the mango pulp, pinch of salt, sugar and cardamom powder.
Keep aside for 10 minutes. Give it a quick stir again & check for consistency.
Add the eno fruit salt and mix well.
Heat a paniyaram chatti & grease well with some ghee. Drop spoonfuls of the batter in it and cook, covered on a low flame till one side is well browned.
Flip it over and cook the other side too till done. Keep them aside.
Kesar Pista Phirni - Bring the milk to a boil.
Add a pinch of salt, powdered pistachio & the blended rice. Mix well & simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.
Now add the sugar and cardamom powder. Simmer further till you get the desired consistency of thickness. Switch off the flame and keep aside.
To assemble the elements - In a serving plate, add some phirni & place 2-3 mango paniyarams. Garnish with the mentioned ingredients and enjoy chilled or at room temperature.
